Andouille Sausage Pizza Pie With Onion Confit And Fontina Cheese Food

ANDOUILLE AND CREAM CHEESE SLIDER

Steps:

• Prepare a grill for cooking over medium heat Slice the sausage on the bias 1/2-inch thick.
• Grill the sausage until it has grill marks on each side and set aside.
• Stir the seafood seasoning into the cream cheese and set aside.
• Heat a skillet over medium heat and add the oil. Cook the roasted bell peppers with the green onions, stirring, until warmed.
• Spread the cream cheese on the rolls and add the peppers and sausage. Serve immediately.

ANDOUILLE SAUSAGE AND MOZZARELLA PIZZA

Steps:

• To make the dough, combine the yeast and rye flour with one-half cup of lukewarm water. Let the mixture rise for 30 minutes.
• Stir the milk, olive oil, salt and unbleached flour into three-quarters cup of lukewarm water. Knead on a floured board for 15 minutes. Place in a bowl that has been rubbed with olive oil. Cover with a towel and set in a warm place to rise for two hours. Punch the dough down and let it rise for another 40 minutes.
• Preheat the oven to 450 degrees.
• For the topping, puncture the sausage skin with a fork. Place it in a frying pan with one cup of water. Bring to a boil and cook until the water has evaporated and the sausage becomes slightly brown, about 10 to 12 minutes. Remove the sausage and cut into julienne strips.
• Roll out the dough into two 14-inch circles. Drizzle the olive oil over each, cover with the mozzarella slices and top with the sausage strips, sage and garlic.
• Bake for 15 minutes or until the crust begins to brown around the edges. Serve immediately.

ANDOUILLE SAUSAGE

Steps:

• Soak the casing in cold water for about an hour to soften it and loosen the salt in which it is packed. Place the wide end of the sausage stuffer up against the sink faucet and run cold water through the inside of the casing to remove excess salt.
• Cut the meat and fat into 1/2-inch wide chunks. Pass them once through the coarse blade of a meat grinder. In a large bowl, mix together the ground pork and fat with the garlic, salt, pepper, cayenne, thyme, paprika, bay leaf, sage, and hickory smoke. A wooden spoon works well.
• Cut the casing into 26 inch lengths and tie a small knot in one end of each. Fit the open end over the tip of the sausage stuffer and slide it on until the tip of the stuffer touches the knot. The casing will look like accordion folds. This keeps excess air from getting into the casings. Fit the stuffer onto the meat grinder or according the directions that come with the stuffer, or hold the wide end of the stuffer against or over the opening by hand.
• Fill the hopper with the sausage mixture. Turn the machine on if it is electric and feed the stuffing gradually into the hopper; for a manual machine, push the stuffing through with a wooden pestle. The sausage casing will fill and inflate gradually. Stop filling about 1 1/4 inches from the funnel end and slip the casing off the funnel, smoothing out any bumps carefully with your fingers and being careful not to push the stuffing out of the casing. Tie off the open end of the sausage tightly with a piece of string or make a knot in the casing itself.
• To cook, slice the sausage into half-inch rounds and grill in a hot skillet with no water for about 12 minutes on each side, or until brown and crisp at the edges.